Name: Cuban Ropa Vieja (Shredded Beef in Tomato & Pepper Sauce)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 2 ½ lbs flank steak or brisket; Salt and pepper, to season; 1 tbsp olive oil; 1 onion, halved; 4 cloves garlic, smashed; 1 bay leaf; Water or beef broth, enough to cover the beef; 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 4 cloves garlic, minced; 1 ½ tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tbsp tomato paste; 1 can crushed tomatoes; ½ cup dry white wine or broth; ½ cup pimento-stuffed green olives, halved; 1 tbsp capers (optional); 2 tbsp chopped fresh cilantro or parsley; Salt and pepper, to taste; Cuban-style white rice; Black beans; Sweet fried plantains (maduros); Lime wedges and fresh cilantro for garnish

DifficultyBeginner

CategoryBeef, Main Courses, Meat

Ropa Vieja, meaning "old clothes" in Spanish, is a classic Cuban dish of slow-cooked, shredded beef simmered in a rich tomato-based sauce with bell peppers, onions, olives, and warm spices. It's hearty, aromatic, and best served over rice with a side of sweet plantains or black beans.

Yields6 Servings

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

For the Beef

2 ½ lbs flank steak or brisket

Salt and pepper, to season

1 tbsp olive oil

1 onion, halved

4 cloves garlic, smashed

1 bay leaf

Water or beef broth, enough to cover the beef

For the Sauce

2 tbsp olive oil

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

4 cloves garlic, minced

1 ½ tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1 tbsp tomato paste

1 can crushed tomatoes

½ cup dry white wine or broth

½ cup pimento-stuffed green olives, halved

1 tbsp capers (optional)

2 tbsp chopped fresh cilantro or parsley

Salt and pepper, to taste

Suggested Sides

Cuban-style white rice

Black beans

Sweet fried plantains (maduros)

Lime wedges and fresh cilantro for garnish

Cook the Beef

Season beef with salt and pepper.
In a large Dutch oven or pot, heat 1 tbsp olive oil over medium-high heat. Sear the beef on both sides until browned (about 3–4 minutes per side).
Add onion halves, garlic cloves, bay leaf, and enough water or broth to cover.
Bring to a boil, then reduce to a simmer and cook covered for 2–2½ hours, until beef is very tender and shreds easily.
Remove beef and shred using two forks. Reserve 1 cup of cooking liquid, strain if necessary.

Make the Sauce

In a clean large skillet or pot, heat 2 tbsp olive oil over medium heat.
Sauté sliced onion and bell peppers for 6–8 minutes, until softened and lightly caramelized.
Add garlic, cumin, oregano, and paprika. Sauté for another minute until fragrant.
Stir in tomato paste, then add crushed tomatoes, white wine, and ½ cup reserved beef broth. Simmer for 10–15 minutes.

Combine & Simmer

Add shredded beef to the tomato-pepper sauce.
Stir in olives and capers (if using).
Add more reserved broth to loosen the sauce as needed.
Simmer uncovered for 10–15 minutes, letting the flavors meld.
Taste and adjust salt, pepper, or a splash of vinegar/lime juice for brightness.

Serve

Spoon Ropa Vieja over warm white rice.
Garnish with chopped cilantro or parsley.
Serve with sweet plantains and black beans on the side.

Tips for Success

Flank steak gives the most traditional texture, but brisket or chuck roast works well too.
Make it ahead of time—it tastes even better the next day.
Freeze leftovers for up to 3 months—just reheat slowly with a splash of broth.

Wine Pairing

Try with a Tempranillo, Grenache, or a Cuban-style mojito for a refreshing contrast.

Ingredients